For fast suppers with sensational flavors, think Thai-style curries. Contrasts really fly in curries. For instance finish a curry of leftover chicken and roasted vegetables with a few chunks of pineapple and a lot of lime juice. Use this Winter Squash Curry as your basic formula and take off from there.
The basic makings are easy to have on hand, coconut milk and chiles, and of course you want a tub or jar of imported Thai curry paste. Yes, Thai cooks use them; too, when they don’t have time to pull the together curry pastes’ laundry lists of ingredients. Red curry paste is usually robust and mild to hot; green is fresher, brighter and often hotter, and yellow is often the mildest with roasted spices and turmeric.
Commercial curry pastes hold in the refrigerator for six months and more. Two brands we’ve liked are Nittaya and Mae Ploy. The next one we’re trying is Hand curry pastes; the word on the street is they’re worth ordering online.
Everyday Thai Cooking: Quick & Easy Family Style Recipes by Katie Chin, published by Tuttle Publishing (August 6, 2013). Recipe by Katie Chin, courtesy of Chef Hong Thaimee.
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